I like to go to restaurants that serve warm bread and olive oil for dipping. It’s easy to do the same thing at home to dress up dinner or tide everyone over until it’s ready.
Honey Roasted Peanut Butter
This is my first official post on the new site. I’m very excited to have made the move and hope that all of you find it easier to use and read too. Let me know what you think. Don’t be surprised if there are a few changes in the coming weeks and possibly a few hitches (hopefully, not too many of those).
Onto the Honey Roasted Peanut Butter. A friend shared this with me a few years ago and it is so easy and good. If you eat it soon after it has been made, the peanut butter will be a little warm, spreadable and dippable. (Is that a word?)
Country Bob’s Pickin’ Food and Winners!
A snack mix like this doesn’t last long around here. This mix is a little tangier than other chex mixes. That pleased my crew.
Caramel Corn
A few weeks ago, a friend brought this popcorn to our small group. She left some for us to munch after the group was over. I hadn’t tasted it, thinking it was just regular popcorn but then my son said something about how good the caramel corn tasted. Caramel corn? I wasted no time digging in once I realized it was a sweet treat.
The kernels were lightly coated and not real sticky like other caramel corn I’ve tried. It almost tastes like kettle corn.
I’ve made the recipe twice, altering it slightly each time. Here’s what you’ll need:
The original recipe calls for:
10 cups popcorn – I think that 12 or more is better, just a big popper full. When I used 10 cups, the kernels were too heavily coated.
1/2 cup honey
1 Tbs. molasses (My friend used corn syrup. I tried that once too and I liked it better that way. The molasses made it stickier.)
1/2 stick butter
1 tsp. vanilla
1/2 tsp. salt
Boil everything but the popcorn in a saucepan. Pour over the popcorn and stir to coat. Put it out on a rimmed baking sheet (2 if you have them, because it’s a lot of popcorn) and bake at 300 degrees to crisp it. Stir it every few minutes, baking for about 10-15 min. total. Watch it so it doesn’t burn. Cool completely, or at least until you won’t burn your fingers and tongue.
